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Pineapple

Peach Ale & Pineapple Barbecue Chicken Thighs

August 15, 2017 by rachelle 23 Comments

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple mealPeach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

I bought a Kayak.

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

Well, two actually.  Chris got one too because we all know that I should not be out and about rowing around a lake without supervision.  Although I did have a life jacket and a whistle.

I have to tell ya that getting in and out of a kayak from a boat dock without falling in the water is a heck of a lot harder than it looks.  Let’s just say it’s a good thing Chris was there and the neighbors got a good laugh.  I’m just really glad they weren’t home to witness my exit strategy because that wasn’t pretty.

Peach Ale & Pineapple Barbecue Chicken Thighs are easy to make starting on the stove top and finishing in the oven for a delicious and simple meal

Once I got going I really had a blast.  There is nothing quite like paddling around a lake while looking at the trees, birds, and pretty houses to quiet the soul.  It was nice to just be.  To work and row, then float around peacefully with the sounds of the water and feeling the perfect breeze.

It was a magical day that I plan to put on repeat.  It’s also a beautiful way to begin healing a broken heart.

Peach Ale & Pineapple Barbecue Chicken Thighs
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Peach Ale & Pineapple Barbeque Chicken Thighs

Ingredients

  • 12 ounces peach wheat ale
  • 2 cups ketchup
  • 1 cup brown sugar
  • 1/2 cup pineapple preserves
  • 1/4 cup molasses
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon butter
  • 5 boneless chicken thighs

Instructions

  1. Preheat oven to 325
  2. Combine beer, ketchup, brown sugar, pineapple preserves, molasses, apple cider vinegar, honey, cayenne, smoked paprika, garlic powder, and onion powder in a pot and cook over medium heat until all ingredients combined, sugars are melted, and the mixture is thickened - about 30 minutes stirring often
  3. Melt butter in a cast iron or oven proof skillet over medium high heat
  4. Add chicken thighs and brown about 1 minute on each side
  5. Cover chicken with sauce and transfer to oven and bake until chicken is cooked all the way through and the internal temperature reaches 165 - about 15 - 20 minutes

 

Filed Under: Entrees Tagged With: ale, barbecue, barbeque chicken, bbq, beer, chicken, chicken thighs, Peach, peach and pineapple barbecue chicken, Pineapple, skillet

Pineapple Ale Cherry Mini Tarts Recipe

June 24, 2017 by rachelle 19 Comments

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

Hi y’all!  How was your weekend?  Did you have a big fun cookout?  Lay low with a cold beer by a pool or lake or ocean?  We spent 5 fantastic days in Hilton Head at the Weston Hilton Head Resort and Spa and I totally wish I was still there – although I did miss my fur babies even though they were so in good hands and no parties were thrown that we can tell.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

There isn’t any obvious evidence of shenanigans anyway.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I figured we’d ease our way out of summer and into fall.  I know that Labor Day is kind of that unofficial transition with stupid rules about wearing white (I have zero idea who in tarnation came up with this ridiculousness because it’s still hot as all get out down here) and pools and amusement parks closing.  Those are some sad and heartbreaking days.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I had to cheer some things up around here with some pastry cream in a tart topped with beer infused cherry compote and whipped cream, so I made you some Pineapple Ale Mini Cherry Tarts.  You’re welcome.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I’m still fresh from the beach, so I can’t move on to fall yet.  #sorrynotsorry

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

I gotta tell ya, it’s been a couple of years since we’ve been able to take a beach vacation.  With four dogs that belong on Misfit Island, it’s hard to get away.  This summer we were able to secure a fantastic pet sitter and made two trips to the beach.  There is not much more relaxing to me as laying on the beach, reading chick lit or legal mystery, and listening to the waves crash while drinking a cold beer or banana daiquiri.

Pineapple Ale Cherry Mini Tarts are a delightful and delicious transition from summer to fall with some beer infused cherries, pastry and whipped cream.

So, we’ll talk about apples next week, ‘k?

Pineapple Ale Cherry Mini Tarts Recipe
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Pineapple Ale Cherry Mini Tarts Recipe

Ingredients

  • 2 prepared store bought pie crust

For the Pastry Cream

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 1/4 cup sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 9 large egg yolks
  • 1 tablespoon vanilla bean paste

For the Cherries

  • 1 pound cherries cleaned, pitted stems removed
  • 1 cup pineapple ale beer I used Ballast Point Pineapple Sculpin - peach could be substituted
  • 1 tablespoon corn starch
  • For the Whipped Cream
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1-2 tablespoons vanilla bean paste

Instructions

For the Crust

  1. Preheat oven to 400
  2. Fit crust into mini tart pans, press to form, press edge of dough over top of each pan to cut dough from pan, and prick the bottom of the dough several times with a fork - do this for each of the tart pans
  3. Bake 15 - 20 minutes or until golden brown - you want to bake it all the way because this is the only time it will be in the oven
  4. Cool on a wire rack

For the Pastry Cream

  1. Whisk together sugar, flour, and sal in a large bowl, add eggs and whisk everything together - mixture will be thick
  2. Add milk and cream to a sauce pan and heat over medium heat until steamy, but do not boil
  3. Add 1/2 cup of the hot milk to the egg mixture and whisk to prevent the eggs from scrambling
  4. Gradually add milk 1/2 cup at a time to the egg mixture while constantly whisking until almost all the milk is added to the eggs
  5. Pour all the egg/milk mixture back into the pot
  6. Cook over medium heat, whisking constantly, until it starts to bubble, continue whisking another 1 -2 minutes until thick
  7. Remove from heat
  8. Set a fine mesh sieve over a bowl and pour the pastry cream into the sieve and strain - this will catch any of the eggs that may have scrambled
  9. Cover pastry cream with plastic wrap making sure to press the plastic to the surface of the pastry cream to prevent a skin from forming
  10. Chill completely in the refrigerator

For the Cherries

  1. Add cherries, beer, and corn starch to a sauce pan and stir to combine
  2. Bring to a boil, reduce heat and cook until thick, stirring often - careful not to let it boil over - this should take 15 minutes or so
  3. Remove from heat and cool

For the Whipped Cream

  1. Chill bowl and whisk attachment for stand mixer in freezer for 20 - 30 minutes
  2. Fit bowl and whisk to the mixer
  3. Add heavy cream, sugar, and vanilla bean paste to the bowl
  4. Turn mixer on low to avoid splashing and increase speed to medium high
  5. Beat until light peaks form - this should take 5 - 6 minutes or so - keep an eye on it so it doesn't turn to butter

For the Assembly

  1. Evenly distribute pastry cream into the prepared tart shells/pans
  2. Evenly distribute cherries to the top of the pastry cream
  3. Top each with whipped cream

Note:  All of these steps can be prepared ahead of time and assembled just before serving

Pineapple Ale Cherry Mini Tarts Recipe

Filed Under: Sweets Tagged With: ale, beer, cherries, cherry, dessert, mini, pastry cream, Pineapple, pineapple ale, pineapple mini cherry tarts, recipe, tarts, whipped cream

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

June 27, 2016 by rachelle 13 Comments

I totally blew you up with popsicles last week.  I have no regrets.

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

I also made a mess.  No regrets here either.

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Just because popsicle week is (sadly and heartbreakingly) over doesn’t mean that we can’t keep doing fun things with summer fruit and tropical flavors.

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

We can just put them in a glass and top them with some whipped coconut cream instead of pouring them into popsicle molds and hiding them in the freezer.  And it’s a win win because we don’t have to wait overnight before we can indulge.  Boom!  Instant gratification!

And they’re so colorful, summery, and festive!  Don’t you just want to swim in all that purple, dive down deep into pineapple-y heaven, then erupt out the top through a coconut cream cloud?  Sorry. Did I get a bit carried away?  I can’t help it.  If coconut and tropical is your love then this smoothie is your jam.  I promise.  You don’t even have to do it all fancy pants in layers.  Just blend it up, pour it in a mason jar, top with coconut cream straight from the can and BAM!  You’ve got a grab and go breakfast that your coworkers will want so bad they may cut you.  Be careful out there.

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Just kidding about the cutting.  Sort of.  Take your chances and grab a straw because I haven’t got any frozen fruity pops or booze on a stick for you today.

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

I hope you don’t mind

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream
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Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Ingredients

  • 2 cups crushed pineapple
  • 1 frozen banana
  • 1 1/2 cups coconut water
  • 2 tablespoons agave
  • 4 teaspoons vanilla extract divided
  • pinch of salt
  • 1 cup fresh blueberries
  • 1 19 ounce can coconut cream
  • 4 cups ice divided

Instructions

  1. In a blender, combine pineapple, banana, coconut water, agave, 2 teaspoons vanilla extract and salt
  2. Blend on high 45 - 60 seconds
  3. Add 2 cups ice and blend another 45 - 60 seconds or until smooth
  4. Remove about half the pineapple mixture into glasses or another pitcher and set aside
  5. Add blueberries to the blender with the remaining pineapple mixture and blend 45 - 60 seconds or until smooth
  6. Add remaining 2 cups ice to blueberry mixture and blend 45 - 60 seconds or until smooth
  7. Transfer coconut cream to the blow of a stand mixer fitted with the whisk attachment and whip on high until fluffy - about 4 -5 minutes; add remaining 2 teaspoons vanilla extract and whip another minute
  8. If pineapple mixture that was set aside begins to separate, give it a stir, then pour into glasses about halfway full
  9. Using the back of a spoon, slowly pour blueberry mixture over back of spoon to layer on top of the pineapple mixture
  10. Top with whipped coconut cream
  11. Serve immediately

Adapted from and inspired by Blue Sunset in Raw Food Real World by Sarma Melngailis and Matthew Kenney

Pineapple Blueberry Coconut Smoothies with Whipped Coconut Cream

Filed Under: Archives Tagged With: blueberry, coconut, coconut smoothie, Pineapple, pineapple blueberry coconut smoothie, smoothies, vegan, whipped coconut cream

Skillet Pineapple Upside Down Cake

May 8, 2015 by rachelle 30 Comments

Let’s take a walk back in time ’cause I’m going all retro on you.

 

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With a Skillet Pineapple Upside Down Cake.  What?  Rachelle, how positively 1920’s and 30’s of you!

 

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With Mother’s Day this weekend I obviously thought of my mom and my daughter.  I also got to thinking about my grandmother.  She used to make a Skillet Pineapple Upside Down Cake to beat the band.

 

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I’ve told some of you before how I inherited her recipe box.  Her dad made it by hand for her when she married my Pap.

 

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Can you see the date?  December 23, 1932.  Holy cannoli that was a long time ago.  I searched all through the box for the recipe and sadly it wasn’t there.  So I put my dear friend Google to work and hijacked this recipe because this cake had to happen.

 

DSC_0573

 

Pretty much all Pineapple Upside Down Cakes start the same.  Melt butter in a cast iron skillet, stir in some brown sugar, arrange pineapple slices and pop in some cherries.  You can totally do it this way.

 

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Or you could be ridiculous like me and put cherries in every possible available space.

 

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I’m just sayin’

 

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Happy Mommy’s Day Y’all!

 

Print

Skillet Pineapple Upside Down Cake

Ingredients

  • 1 stick butter
  • 1 1/4 cup brown sugar
  • 1 can of sliced pineapple drained and 2/3 cup juice reserved
  • 9 - 25 maraschino cherries
  • 4 eggs separated
  • 1 1/2 cup sugar
  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Instructions

  1. Preheat oven to 325
  2. In a cast iron skillet, melt butter over medium-low heat, stir in brown sugar, and spread in an even layer over the bottom of the skillet
  3. Arrange pineapple slices around outside of the skillet in a circle and set one in the middle
  4. Add a cherry to the center of each pineapple - you can stop here or toss more cherries in every available space - set aside
  5. In a saucepan, heat pineapple juice on low until warm
  6. Beat egg yolks on medium until thick and bright yellow, slowly add sugar while beating
  7. Slowly add warm pineapple juice, mixing until combined
  8. Combine flour, salt, and baking powder
  9. Reduce mixer speed to low and slowly add dry ingredients until incorporated, transfer to a large mixing bowl
  10. Clean mixing bowl and whisk thoroughly and dry completely
  11. Beat egg whites on medium until stiff peaks form - about 10 minutes
  12. Fold egg whites into the batter until fully incorporated
  13. Pout batter in the skillet over pineapples and spread evenly
  14. Bake at 325 for 45 - 50 minutes
  15. Cool 30 minutes then invert onto a platter
  16. Serve with whipped cream or ice cream

Adapted slightly from My Mother’s Southern Desserts by James and Martha Pearl Villas (William Morrow Cookbooks, 1998) republished in Southern Living and myrecipies.com.

 

Filed Under: Archives Tagged With: cherry, dessert, Pineapple, upside down cake

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About Beer Girl Cooks


I’m Rachelle, an attorney by day with a passion for home brewing and cooking with craft beer.

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